Ham-Stuffed Manicotti

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Have you made this?

I found this recipe originally in Microwave Times, Volume 5, No. 5. September 1979. I made it many times, and then I couldn't find the recipe. In 2013, I went through all my saved Microwave Times and finally found it again.

I no longer follow all the instructions for using a microwave--not sure I ever did.

It is a delicious dish, but there are years when I am being a good Weight Watcher that I don't make it.

How to Make Ham-Stuffed Manicotti

Cook manicotti shells per package directions. Drain and set aside. (I usually cook a couple fewer minutes than suggested. The shells are easier to fill, and they do finish cooking in the baking process.)

Microwave peas 2-3 minutes until thawed.

(Or partially cook broccoli or asparagus.)

Sauté peppers in oil for 2-3 minutes. Add mushrooms, and sauté until mushrooms are wilted.

In a sauté pan, add butter and minced onion. Sauté until onion is soft. Blend in flour, salt and pepper. Cook for 2 or 3 minutes. Stir in milk and chives. Cook until mixture boils and thickens. Stir in mozzarella and cheddar cheeses. Stir until the cheeses melt.